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Oct 19, 2017

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Shrimp Hearts on Pink Tomato Pasta
by Rosina Tinari Wilson
Magazine Issue: U.S. Vol. 3.3
Shrimp Hearts on Pink Tomato Pasta

12 large shrimp
2 T butter
2 T olive oil
1/2 onion, finely chopped
2 T tomato paste
1/2 cup cream or milk
Salt and pepper to taste
1/2 lb. thin pasta such as spaghettini or fresh Asian noodles
Garnish: parsley sprigs

Over medium-high heat, sauté shrimp in butter and olive oil, stirring until shrimp are coated with oil. Add onions and stir until onions and shrimp are just cooked through, about 3 minutes. Stir in tomato paste and milk; season to taste.

Cook pasta al dente. Divide between two bowls. Spoon some sauce over each portion and toss lightly. On each portion, arrange six shrimp into three hearts (you get the idea). Top with remaining sauce, garnish with parsley and serve hot.

Cross References:
Smoked Salmon Hearts
Deluxe Banana Split for Two

Original Source:
Spring is in the Air

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